Champagne-Basted Turkey
I've made this turkey every Thanksgiving for the past 15 years. We all love it. The secret is to use lots of fresh parsley on top and inside and to keep basting. That creates a tender, delightful turkey. —Sharon Hawk, Edwardsville, Illinois
Ingredients
- 1/4 cup butter, softened
- 1 teaspoon salt
- 1 teaspoon celery salt
- 3/4 teaspoon pepper
- 1 turkey (14 to 16 pounds)
- Fresh sage and parsley sprigs, optional
- 2 medium onions, chopped
- 1-1/2 cups minced fresh parsley
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 2 cups champagne or other sparkling wine
- 1 cup condensed beef consomme, undiluted
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
Directions
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1Preheat oven to 325°. Mix first four ingredients. Place turkey on a rack in a roasting pan, breast side up; pat dry. Rub butter mixture over outside and inside of turkey. If desired, place sage and parsley sprigs in cavity. Tuck wings under turkey; tie drumsticks together.
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2Roast, uncovered, 30 minutes. Toss onions with parsley, marjoram and thyme; add to roasting pan. Pour in champagne and consomme. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2-3 hours, basting occasionally with pan juices. (Cover loosely with foil if turkey browns too quickly.)
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3Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
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4Meanwhile, strain pan juices into a bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add strained juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.
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